50+ Flavorful Holiday Dairy-Free Appetizer Recipes for Every Celebration

The holiday season is all about gathering with loved ones, enjoying delicious food, and creating lasting memories.

For those who follow a dairy-free lifestyle or are hosting guests with dietary restrictions, finding crowd-pleasing appetizers can be a challenge.

However, with a little creativity, it’s entirely possible to craft flavorful and festive appetizers that everyone can enjoy!

Whether you’re planning a formal holiday dinner, a cozy family gathering, or a casual get-together, our collection of 50+ Holiday Dairy-Free Appetizer Recipes has something for every occasion.

From savory dips and stuffed vegetables to bite-sized finger foods and crunchy snacks, these recipes will leave your guests asking for more.

So, get ready to elevate your holiday spread with these dairy-free options that are as tasty as they are inclusive.

50+ Flavorful Holiday Dairy-Free Appetizer Recipes for Every Celebration

This collection of over 50 dairy-free appetizer recipes proves that you don’t need dairy to create bold, festive flavors that everyone can enjoy.

Whether you’re hosting a holiday party or attending one, these appetizers will not only cater to those with dairy sensitivities but will also impress the entire guest list with their creativity and taste.

So, embrace the holiday spirit with these delicious, wholesome appetizers that everyone—dairy-free or not—will love.

Dairy-Free Spinach Artichoke Dip

This creamy and flavorful Dairy-Free Spinach Artichoke Dip is the perfect addition to any holiday gathering. It’s made with cashew cream, packed with nutritious spinach and tangy artichokes, and delivers all the flavor you expect from this classic appetizer—without the dairy. Serve it warm with a side of crackers, fresh veggies, or bread for a crowd-pleasing starter that everyone will enjoy, regardless of dietary restrictions.

Ingredients:

• 1 cup raw cashews (soaked in water for 4 hours or boiled for 10 minutes)
• 1/2 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blend soaked cashews and almond milk in a high-speed blender until smooth and creamy. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant and translucent.
4. Add chopped artichokes and spinach, cooking until spinach is wilted.
5. Stir in the cashew cream, nutritional yeast, salt, pepper, and red pepper flakes. Mix well.
6. Transfer the mixture to a small baking dish and bake for 20 minutes or until bubbly.
7. Serve warm with crackers, pita chips, or fresh vegetables.

Your guests will love this Dairy-Free Spinach Artichoke Dip for its creamy texture and savory flavors. This appetizer is an excellent way to include a plant-based, allergen-friendly option that still feels indulgent and festive.

Crispy Balsamic Brussels Sprouts

Crispy Balsamic Brussels Sprouts are a simple yet elegant dairy-free appetizer that will impress your holiday guests. The sprouts are roasted to perfection, then drizzled with a tangy-sweet balsamic glaze. With their crispy edges and tender centers, these little bites of goodness are bursting with flavor and make for a nutritious, crowd-pleasing starter.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss halved Brussels sprouts in olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until the edges are crispy and browned.
4. While the sprouts are roasting, heat balsamic vinegar and maple syrup in a small saucepan over medium heat. Cook until the mixture reduces and thickens slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.
6. Serve immediately on a platter with toothpicks or small forks for easy eating.

These Crispy Balsamic Brussels Sprouts are a sophisticated, dairy-free addition to your holiday menu. They’re quick to make, packed with nutrients, and perfectly balance savory and sweet flavors.

Dairy-Free Stuffed Mushroom Caps

Dairy-Free Stuffed Mushroom Caps are a holiday classic reinvented for those avoiding dairy. These mushrooms are filled with a creamy, herbed cashew filling and topped with crunchy breadcrumbs for a delightful bite-sized appetizer. Perfectly elegant and satisfying, these stuffed mushrooms are sure to disappear quickly at your holiday gathering.

Ingredients:

• 16 large button or cremini mushrooms, stems removed
• 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 clove garlic
• 1/4 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Blend soaked cashews, nutritional yeast, olive oil, garlic, smoked paprika, thyme, and salt in a blender until smooth. Add a splash of water if needed to achieve a creamy consistency.
3. Fill each mushroom cap with a spoonful of the cashew mixture.
4. Sprinkle breadcrumbs over the top of the stuffed mushrooms.
5. Arrange the mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
6. Garnish with fresh parsley before serving.

These Dairy-Free Stuffed Mushroom Caps bring a touch of elegance and a lot of flavor to your holiday spread. The creamy cashew filling and crispy topping make them a delightful bite, ensuring they’ll be a hit among your guests.

Sweet Potato Crostini with Avocado Spread

Sweet Potato Crostini with Avocado Spread is a unique, colorful, and dairy-free appetizer perfect for the holiday season. Thinly sliced and roasted sweet potatoes replace traditional bread, topped with creamy avocado spread and festive garnishes like pomegranate seeds or chopped nuts. This appetizer is as healthy as it is stunning and delivers a delightful combination of flavors and textures.

Ingredients:

• 2 large sweet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 ripe avocados
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Pomegranate seeds, chopped nuts, or fresh herbs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato slices with olive oil, smoked paprika, salt, and black pepper. Arrange them in a single layer on the baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until tender and slightly crisp around the edges.
4. In a bowl, mash avocados with lime juice and garlic powder until smooth.
5. Spread the avocado mixture on each sweet potato slice and garnish with pomegranate seeds, chopped nuts, or herbs.
6. Serve immediately on a festive platter.

The vibrant colors and refreshing flavors of Sweet Potato Crostini with Avocado Spread make this a standout appetizer. It’s a nutrient-packed, dairy-free option that will add a festive touch to your holiday table.

Roasted Red Pepper Hummus Platter

This Roasted Red Pepper Hummus Platter combines the smoky, sweet flavors of roasted red peppers with the creamy texture of tahini for a dairy-free dip that’s both delicious and versatile. Pair it with a selection of fresh veggies, pita chips, and crackers for an appetizer that’s easy to prepare and ideal for sharing. It’s a guaranteed crowd-pleaser that suits nearly any dietary preference.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 roasted red peppers (store-bought or homemade)
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 clove garlic
• Juice of 1 lemon
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh parsley and olive oil for garnish

Instructions:

1. Combine chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, smoked paprika, and salt in a food processor. Blend until smooth and creamy. Add a splash of water if needed to adjust consistency.
2. Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle with fresh parsley and a pinch of smoked paprika for garnish.
3. Serve with fresh vegetables, pita chips, and crackers.

The creamy texture and bold flavor of Roasted Red Pepper Hummus make it an irresistible dairy-free appetizer. Its versatility ensures everyone at your holiday gathering will find something to enjoy.

Caramelized Onion and Apple Tartlets

These Caramelized Onion and Apple Tartlets are a bite-sized delight, featuring a perfectly balanced blend of sweet and savory flavors. Made with dairy-free puff pastry, caramelized onions, and thinly sliced apples, these tartlets are a sophisticated addition to your holiday appetizer spread. They’re elegant, flavorful, and sure to impress your guests.

Ingredients:

• 1 sheet dairy-free puff pastry (thawed)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 medium apple, thinly sliced
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add sliced onions and cook until soft and golden brown, about 15 minutes. Stir in brown sugar, salt, and pepper, and cook for an additional 5 minutes.
3. Roll out the puff pastry and cut it into 2-inch squares. Place the squares on the prepared baking sheet.
4. Top each pastry square with a small spoonful of caramelized onions and a thin slice of apple. Sprinkle with fresh thyme leaves.
5. Bake for 12-15 minutes or until the puff pastry is golden and flaky.
6. Serve warm on a decorative platter.

The delicate layers of Caramelized Onion and Apple Tartlets make them a standout appetizer for any holiday gathering. Their blend of sweetness and savoriness is perfectly complemented by the flaky dairy-free pastry, making them a true crowd-pleaser.

Vegan Stuffed Bell Pepper Bites

Vegan Stuffed Bell Pepper Bites are a colorful and flavorful appetizer that’s both dairy-free and satisfying. These mini bell peppers are filled with a zesty quinoa and black bean mixture, making them a healthy and protein-packed option for your holiday spread. Perfect for snacking, these bites add a pop of color and flavor to your table while accommodating various dietary needs.

Ingredients:

• 12 mini bell peppers, halved and deseeded
• 1 cup cooked quinoa
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lime wedges for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix cooked quinoa, black beans, diced tomatoes, cilantro, cumin, smoked paprika, salt, and pepper.
3. Stuff each mini bell pepper half with the quinoa mixture and arrange them on the baking sheet.
4. Bake for 15-20 minutes, until the peppers are tender but still slightly crisp.
5. Garnish with lime wedges and serve warm or at room temperature.

These Vegan Stuffed Bell Pepper Bites are as delicious as they are visually appealing. Their bright, fresh flavors and nourishing ingredients make them a standout option for any dairy-free holiday menu.

Savory Dairy-Free Sweet Potato Rounds with Cranberry Relish

Savory Dairy-Free Sweet Potato Rounds with Cranberry Relish combine the natural sweetness of roasted sweet potatoes with a tangy cranberry topping. This appetizer is both elegant and simple to prepare, making it an excellent choice for holiday entertaining. The burst of flavor from the cranberry relish pairs beautifully with the roasted rounds, creating a seasonal favorite that’s dairy-free and full of flavor.

Ingredients:

• 2 large sweet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp maple syrup
• 1 tsp grated orange zest

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, and salt. Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. In a saucepan, combine cranberries, orange juice, maple syrup, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Let cool.
3. Top each roasted sweet potato round with a spoonful of cranberry relish and serve on a platter.

The combination of earthy sweet potatoes and tangy cranberries in these Savory Dairy-Free Sweet Potato Rounds is a festive and unique addition to your appetizer spread. They’re easy to make yet impressive in both flavor and presentation.

Cucumber Rounds with Dairy-Free Herbed Cream Cheese

Cucumber Rounds with Dairy-Free Herbed Cream Cheese are a light, refreshing appetizer that’s perfect for balancing richer holiday dishes. Topped with a dollop of dairy-free herbed cream cheese, these bite-sized snacks are as visually stunning as they are delicious. They’re ideal for holiday entertaining, offering a crisp, cool contrast to heartier options.

Ingredients:

• 1 large cucumber, sliced into 1/4-inch rounds
• 1/2 cup dairy-free cream cheese (store-bought or homemade)
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Pomegranate seeds or cherry tomato halves for garnish

Instructions:

1. In a bowl, mix dairy-free cream cheese with dill, chives, garlic powder, salt, and black pepper until well combined.
2. Spread a small dollop of the herbed cream cheese onto each cucumber slice.
3. Garnish with pomegranate seeds or a cherry tomato half for a festive touch.
4. Arrange on a serving platter and chill until ready to serve.

These Cucumber Rounds with Dairy-Free Herbed Cream Cheese are a delightful addition to your appetizer menu. Their refreshing crunch and creamy, herb-infused topping make them a crowd-pleasing, light option for holiday gatherings.

Dairy-Free Spinach and Artichoke Dip

This Dairy-Free Spinach and Artichoke Dip captures all the creamy, savory flavors of the classic dish without any dairy. Using cashews to create a smooth, rich base and fresh spinach and artichokes for a burst of flavor, this dip is a crowd-pleasing option for any holiday gathering. Pair it with gluten-free crackers, fresh vegetables, or pita chips for a comforting and satisfying appetizer.

Ingredients:

• 1 cup raw cashews, soaked for 2 hours and drained
• 1/4 cup nutritional yeast
• 1/2 cup water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a blender or food processor, combine soaked cashews, nutritional yeast, and water. Blend until smooth and creamy.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, until fragrant.
3. Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Stir in the chopped artichokes.
4. Add the cashew mixture to the skillet and stir to combine. Cook for an additional 3-4 minutes, until the dip is heated through.
5. Stir in lemon juice, salt, and pepper, adjusting to taste.
6. Transfer to a serving dish and serve with your choice of crackers or vegetables.

The creamy texture and bold flavors of this Dairy-Free Spinach and Artichoke Dip make it an irresistible appetizer that everyone will love. It’s a dairy-free twist on a classic, providing the rich, savory taste you crave without compromising on flavor or texture.

Mini Vegan Mushroom Pâté Crostini

These Mini Vegan Mushroom Pâté Crostini are an elegant, dairy-free appetizer that brings earthy, umami-rich mushrooms to the forefront. The creamy mushroom pâté, made with cashews and sautéed mushrooms, is spread on crispy crostini for a bite-sized treat that looks as good as it tastes. Perfect for holiday parties, these crostini will impress your guests with their gourmet flavor and beautiful presentation.

Ingredients:

• 1 cup mushrooms, finely chopped
• 1/4 cup raw cashews, soaked for 2 hours and drained
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp white wine or vegetable broth
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced into 1/2-inch rounds
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5-7 minutes, until golden and crispy.
2. In a skillet, heat olive oil over medium heat. Add garlic and chopped mushrooms, and sauté until the mushrooms release their moisture and become tender, about 5-7 minutes.
3. Add white wine or vegetable broth to the mushrooms and cook for another 2 minutes.
4. In a food processor, blend the soaked cashews and cooked mushroom mixture until smooth, adding salt, pepper, and fresh thyme leaves.
5. Spread the mushroom pâté on the toasted crostini and serve immediately.

These Mini Vegan Mushroom Pâté Crostini offer an elegant, dairy-free alternative to traditional pâté. With their rich, savory flavor and satisfying texture, they make a perfect addition to your holiday appetizer spread, sure to impress your guests.

Chilled Roasted Beet and Orange Salad Bites

These Chilled Roasted Beet and Orange Salad Bites are a vibrant and refreshing dairy-free appetizer that brings together the sweetness of roasted beets and the citrusy brightness of fresh oranges. These bites are not only visually striking but also bursting with complex flavors, making them a unique and healthy option for holiday gatherings. The combination of beets, oranges, and a simple vinaigrette makes for a light yet flavorful bite.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 oranges, peeled and segmented
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender. Let cool.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper to create the vinaigrette.
3. Once the beets are cool, assemble the bites by placing a roasted beet cube on each serving plate, topping with a segment of orange, and drizzling with the vinaigrette.
4. Garnish with fresh mint leaves and serve chilled.

The combination of earthy beets and sweet citrus in these Chilled Roasted Beet and Orange Salad Bites offers a refreshing contrast to the heavier dishes often served during the holidays. These vibrant bites are a perfect dairy-free appetizer that’s as nutritious as it is delicious.

Vegan Stuffed Mushrooms with Garlic and Herbs

These Vegan Stuffed Mushrooms with Garlic and Herbs are a flavorful, dairy-free appetizer that delivers savory, herby goodness in every bite. With a filling made from breadcrumbs, garlic, and fresh herbs, these mushrooms are baked to perfection for a warm, comforting treat. They’re easy to make, can be prepped ahead of time, and make for a delightful addition to any holiday spread.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. In a bowl, combine the garlic, breadcrumbs, fresh parsley, thyme, nutritional yeast, salt, and pepper. Drizzle in the remaining olive oil and stir until the mixture is well combined.
4. Stuff each mushroom cap with the breadcrumb mixture and place them on a baking sheet.
5. Bake for 20 minutes, until the mushrooms are tender and the stuffing is golden and crisp.
6. Serve warm, garnished with additional fresh parsley if desired.

These Vegan Stuffed Mushrooms with Garlic and Herbs are a delicious, dairy-free appetizer that’s full of savory flavors. With their simple yet elegant appearance, they make for an impressive addition to your holiday menu. Their herby stuffing offers a perfect balance of richness and freshness, making them a crowd-pleaser.

Dairy-Free Sweet Potato Hummus

This Dairy-Free Sweet Potato Hummus combines the earthy sweetness of roasted sweet potatoes with the creamy, tangy texture of traditional hummus. It’s a versatile dip that pairs wonderfully with pita chips, crackers, or fresh vegetables, and offers a nourishing, plant-based option for your holiday table. The addition of warm spices such as cumin and paprika adds a cozy, festive flavor that’s perfect for the season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil and a pinch of salt, and roast for 25-30 minutes, or until tender.
2. Once the sweet potatoes have cooled slightly, combine them with chickpeas, tahini, garlic, cumin, smoked paprika, and lemon juice in a food processor. Blend until smooth and creamy, adding a bit of water if needed to reach your desired consistency.
3. Taste and adjust seasonings with salt, pepper, or extra lemon juice as desired.
4. Serve chilled or at room temperature with pita chips, crackers, or vegetable sticks.

This Dairy-Free Sweet Potato Hummus offers a flavorful twist on the classic chickpea dip. The addition of sweet potatoes provides a rich, creamy texture that pairs perfectly with the savory spices, creating a satisfying appetizer that’s sure to be a hit at your holiday celebration.

Crispy Chickpea and Avocado Bites

These Crispy Chickpea and Avocado Bites are a light, refreshing, and crunchy appetizer that’s dairy-free and full of flavor. Roasted chickpeas add a satisfying crunch, while creamy avocado provides a rich, smooth texture. With a sprinkle of chili flakes and fresh lime juice, these bites are a zesty and healthy option for your holiday spread, offering both nutritional value and a burst of flavor in each bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes
• Salt and pepper to taste
• 2 ripe avocados, peeled and pitted
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Optional: extra chili flakes for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, chili flakes, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
3. Meanwhile, mash the avocados in a bowl with lime juice and cilantro.
4. Once the chickpeas have cooled, spoon a small amount of the mashed avocado onto each chickpea and arrange on a serving platter.
5. Garnish with extra chili flakes and serve immediately.

The combination of crispy chickpeas and creamy avocado in these Crispy Chickpea and Avocado Bites makes for a satisfying and flavorful dairy-free appetizer. The zesty lime and smoky paprika add complexity, while the fresh cilantro brings a touch of brightness. These bites will be a fun, healthful addition to any holiday gathering.

Note: More recipes are coming soon!